The Mead House
Summary: The Mead House podcast, 3 guys sitting around the table talking mead, and on occasion wander out into the yard and talk home brewing. Fun, entertaining and instructional, The Mead House will provide you with 90 minutes of home brewing entertainment you don't want to miss!
In this episode, ever consider an all fruit mead? We mean, ALL fruit? Whole fruits, honey and yeast? We'll give it a go in segment one, along with any fruits you wouldn't use? And then, as promised a couple weeks ago, (yeah, we missed the mark last week), a Social Club double header. Lots of questions from our listeners including, why mead? Why do you guys make mead? Why do you like it more than beer, wine, cider, etc.?
Aaron started as a volunteer at Saint Arnold pouring beer in the beer hall during Saturday tours. Soon became a tour guide, and would constantly pester the brewers and Brock about opportunities to become a brewer.
We're on a roll! Ryan's due diligence as our chief booking agent has scored again! This time it's a pair of award winning braggot makers/beer brewers, Luke Goucher and Carson Souza from Obscurity Brewing & Craft Mead in Elburn, Illinois. In operation since 2019 producing braggots and traditional beer as a gypsy brewer wherever they could find empty brewing vessels, they have recently secured an operating site where they are featuring beer, braggots and barbecue!
So, last episode it was a pharmacist that got it started, this week it's an IT specialist who after 20 years, gave up his desk job for a hydrometer. Meet Kevin Martin, head fermenter for Good Road Ciderworks in Charlotte, North Carolina. An award-winning brewer, meadmaker and cider maker, he also specializes in braggots, a category of mead we try to bring to the front burner here at the House.
"DIY has never gone out of fashion, but in the last few years we've seen a real revival in this area. What started in 1972 as a pharmacy and drugstore has grown over a few decades into Europe's most highly specialized wholesaler for products for making your own wine, beer, liqueurs or dairy products." Meet Bart Balis in this episode. He is the son and CEO of the founder of Brewferm, Frans Balis, and he is here to talk to us about an amazing product that could change the way we make braggots.
Back by popular demand, the one and only Raphael Lyon from Enlightenment Wines Meadery . He's an avid historical mead study, likes to forage for natural and local ingredients, digs wild fermentations, believes in farm to table sustainability, and makes great meads! An entertaining segment you'll be sure to enjoy!
In this episode, we devote the entire show to Social Interactions. Actually, we have renamed it, from now on we'll call it the Social Club! Big shoutout to William Douglas Norris, he's an avid listener, found us recently, and has started with show number one! Thanks William! We'll tackle questions form listeners like, "How do I store yeast in a hot & humid environment?" and " What's the best way to juice a crabapple?", also "Are certain honey varietals prone to haze?" and many more. Enjoy the show!
Putting on a competition in a pandemic isn't easy, but Valkries Horn organizers Kevin Meintsma and Al Boyce found a way. A large effort went into organizing and planning this premier mead competition, and after much work Valkries Horn took place in 2020. This was the first major competition to take place during covid. We'll talk about how they did it!
In this episode, Justin Schoendorf, owner of Monks Meadery in Atlanta Georgia stops by for a second visit, first appearing on episode 167 last July, Justin reports that they have secured several impressive medal to add to the shelf, and a brand new mead, Dragons Con a liumited edition Session Mead made with Passion Fruit, Hibiscus, and Dragon Fruit. Get it while supplies last! In the second segment, Jeff leads a discussion about tweaking the "house favorites" and we wrap with our Facebook & Reddit friends!
Home meadmaker Greg McNulty stops by the house to share some insight. Getting started 3 years ago with a pin cherry mead, as he put it, "the rest is history." "I am now in the R&D phase of starting a small Meadery in Buffalo, Ny, focusing on crushable sessions. Along the way, I found your show, and decided to give the famous Ryan Braggot a try since now I have the proper equipment!"
We're back after an extended hiatus, and in this episode we find out that over the break, Ryan scores at the Mazer Cup! Jeff re-visits Graf with a new recipe he found at Brulosophy. JD talks about way back when Mississippi Chris was on the show how they both started a Graf using a recipe found at HomeBrewTalk.com. In segment 2, we hook up with Will Otte, a homebrewer with a bit of useful science behind using bentonite as a clearing agent. Get your pen & paper out guys, you'll want to take notes on this one! We wrap the show with Will and a few Facebook friends.
In this episode, make sure you have a pencil & paper with you, you'll want to take notes! Home meadmaker Tom Repas is back in the house to share some insight on making a mead to go with your meals. Rather than trying to pick a mead off the shelf, why not make a mead yourself. Check out his Facebook page for some inspiration, he's quite a cook, gardener and beekeeper! The we wrap the show with our Facebook/Reddit friends!
Evan Henderson is in the house this episode. Beginning a career as a civil engineer, he spent 10 years behind a computer monitor before he decided he needed to move on. He was hired on at Sap House Meadery and quickly mastered the mead making production there, evident by many of their meads.
Adam Thoms, our second place medalist in the Iron Bee 2020 secret ingredient category, is a home mead maker who started off home brewing beer a few years ago and really found my ideal hobby/addiction after pitching the yeast on my first batch of mead in January 2019. What he did with Rose Hips and Cacao Nibs was amazing for his very first competition entry ever! He lives by the idea that there are many ways to make mead, and he's not afraid to fail forward and experiment! 3 We move into a category seldom dicussed here in the house, and we promise, we will be exploring this further for sure, Pyments, mead made with grape juice and honey. As usual, we wrap the show with a few Facebook/Reddit friends.
There was a time when gluten-free beers tasted like, well, the leftovers at the bottom of a slop bucket used to feed hogs with. Well, maybe not that bad, but they were sort of disgusting. Then along came Grouse Malt House, that changed everything. Gluten-free malts with the same awesome flavors of regular grain malt from brown sugars and caramels to coffee and cocoa, now those with intolerance have a valuable source to produce gluten-free beers & braggots.